Donna in SC - fajitas

[Guest guest]

Try making veggie fajitas (no tofu) - I use mushrooms, onions, red peppers,

zucchini and yellow crookneck squash, and marinade it in oil and red wine

vinegar and some good spices (I use Penzey's fajita seasoning). When the

veggies are almost cooked, I add a can of black beans (rinsed, drained) --

and with warm tortillas, guacamole, salsa, sour cream, and cheese, it's a

meal!

 

Audrey

 

On Wed, May 12, 2010 at 9:21 AM, Donna Shad <sdbmshad wrote:

 

>

>

> Hi Donna,

> The Enchilada recipe you mention perked up my attention. I have been

> wanting mexican food and tried to make Fajhita's last night with tofu. My

> first time using tofu ever! Lets just say it didn't taste like Fajhita's.

> My question is when you made the enchilada's did you just put refried beans

> and mexican rice in them? I think I would probably add a little cheese. The

> sauce wouldn't be an issue I am pretty sure I have one from the files (or

> maybe from another group I joined three to get a wide varriety of

> information). But anyway I am just curious about the filling. Did you mix it

> together?

> I think my son would really go for this. I had made Cheese enchilada's like

> the first week that I was doing this but they just didn't hit the spot.

> Take care

> Donna in SC

>

>

 

 

 

[Guest guest]

I was going to say pretty much the same thing. I was desperate for fajitas

one night and I used my portabellos with onions, red and green peppers. I didn't

have any fajita seasoning so I just used garlic, cumin, a little cayenne,

oregano, salt and pepper and it was better than any seasoning packet I'd ever

used before. I also made my own tortillas. (I thought I had some but found my

kiddos had used them for roll ups.)

-Tee

 

Sent from my iPhone

 

On May 12, 2010, at 10:45 AM, Audrey Snyder <AudeeBird wrote:

 

Try making veggie fajitas (no tofu)

[Guest guest]

Ooooh I will have to try that. I tried to marinate the tofu in this stock base

(for vegetarians) then added the appropriate spices and baked like I always did

my regular fajita meat but they were kind of soggy feeling. Not much texture.

Didn't really taste like meat at all. I did get the Firmest tofu they had. I

think it was called very firm? But anyway I could see using that when I make egg

rolls and putting it into the mix but I don't know..... Kind of chicken to try

it again. I bought 2 packages and didn't even use the first one fully.

Thanks

Donna in SC